Still trying to rack your brain about what you will be cooking up your sweetie for Valentine’s Day? If you’re looking for a meal sure to impress, search no further. Beef wellington is very elegant and full of flavor. This has become my favorite dinner for special occasions. It is certainly a little more time consuming to make, but it is relatively easy and well worth it. I was skeptical of the liver pate at first, but paired with mushrooms and fresh herbs, the flavor is rich and fabulous. If you have never had a “foodgasm,” this will certainly cause you to have your first. My husband and I were moaning through the entire dinner when I made it for the first time.
Note: This dish can be made with individual beef filets if you are unable to find a small tenderloin roast. You can prepare the pastry wrapped meat a day ahead of time for an effortless meal.
2–3 lb beef tenderloin roast
2 garlic cloves, minced
salt and pepper
1/4 c butter
4 tbsp brandy
1/2 cup fresh mushrooms, finely chopped
1 (4 ounce) can liver pate
2 green onions, chopped
3 tbsp fresh parsley, chopped
RED WINE MUSHROOM GRAVY INGREDIENTS
1/4 c yellow onion, minced
6 large mushrooms, sliced
3 tablespoons flour
1/2 c red wine
1 (10 1/2 oz) can beef broth
1 bay leaf
salt and pepper
1 tsp Worcestershire sauce
1 package Pepperidge Farm puff pastry sheets at room temperature
1 egg, beaten
- Rub roast with garlic and sprinkle with salt and pepper.
- Melt butter in large skillet.
- Sear the roast in skillet over medium-high heat for 4–5 minutes on each side.
- Pour brandy over the roast and be sure to evenly coat it. (Flame brandy if you are comfortable with doing so.)
- Remove roast from pan and set aside uncovered.
- In the same skillet, sauté chopped mushrooms for 4–5 minutes and set aside. Allow mushrooms to cool for a few minutes.
- Mix pate with cooled mushrooms, green onions, and parsley.
RED WINE MUSHROOM GRAVY STEPS
- Over medium heat, sauté yellow onion and sliced mushrooms using the same skillet.
- Stir in flour and gradually add wine, broth, and bay leaf.
- Stir until sauce bubbles and is thickened.
- Season with salt, pepper, and Worcestershire sauce.
- Roll out pastry sheet and spread your pate mixture evenly leaving a one-inch border around the edge.
- Place the cooked roast at one end of the pastry sheet and roll away from you.
- Fold in the ends of the pastry being sure that the entire roast is covered.
- Place seam side down on a cookie sheet or in a Pyrex dish.
- Using the second sheet of puff pastry, finish off your wrapped roast with decorative elements if you’d like. I recommend using a festive cookie cutter. This extra step yields impressive results. Dough can be attached using beaten egg.
- Brush pastry with the beaten egg.
- Bake at 425º for 20–25 minutes, or until pastry is browned.
- Remove from heat.
- Transfer to cutting board and allow to rest for 3–4 minutes.
- Slice roast and serve.